This is more method than recipe, but here goes. I was doing a big cook-up day and had two burners and my oven already cooking away. I pulled out my Instant Pot, threw this together and BAM, delicious dinner. I cooked under full pressure for 18 minutes, but I think 15 minutes would be adequate, which is the machine’s pre-set for chicken.

You could do this easily in a slow cooker for 5 hours on low.Instant Pot Lemon-Mustard Chicken and Herb Potatoes

Ingredients:

2 Tbsp oil of choice (I used avocado oil)

3/4 c. chicken broth (edited to add!)

1/4 c. lemon juice

2 lb boneless, skinless chicken thighs

2-3 Tbsp Dijion mustard

2 Tbsp Herbes du Provence

2-3 lbs red potatoes, quartered

Salt and pepper

Directions:

Layer everything in your Instant Pot in the order listed above. Cook under medium pressure for 15-18 minutes.